** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel potatoes and cut into cubes; cover with water to depth of 2 inches and cook until tender.
2. On a bread board or a smooth surface, dump out flour and make a well in the center.
3. Pick potatoes out of boiling water and drop into well.
4. Add the olive oil and mash potatoes into the flour, adding a little of the potato water at a time; work in all the potatoes and dough is soft and pliable.
5. Add a little more flour, if needed. Cover dough with a bowl and let rest for 30 minutes.
6. Take pieces of dough and roll into rope. Cut into pieces 1/2 inch long.
7. Press each piece with two fingers to cause the dough to roll up.
8. Let rest until ready to cook in kettle of boiling salted water until gnocchi rise to top.
9. They will be transparent when cut in half. Drain in colander and layer in a large bowl with marinara sauce, grated Romana cheese and cracked black pepper.
Comments on Potato Gnocchi (No Eggs) Recipe:
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Posted by a Visitor - March 04, 2013
we are making them now
Posted by a Visitor - February 17, 2013
We made these last night and they were fluffy, tender and incredible delicious when loving accompanied with fresh pesto.
Posted by a Visitor - May 07, 2012
this is my favorite staple when the food supply gets low !
Dietary Notes:
This recipe is low-sodium with 6.25mg per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Olive Oil allergies.
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